So glad to have found this thread! My husband LOVES his rye bread, so I bought some rye flour at the bulk store to try my hand at making some.

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Originally Posted by CWS4322

I often add caraway seeds and a bit of instant coffee.

I'm curious - what does the instant coffee do, flavour-wise?

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Originally Posted by Steve Kroll

Or add vital wheat gluten.

Ah, I've seen that at the bulk store too and wondered what one would use it for. Must grab some next time I've there.

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Originally Posted by justplainbill

For free form (artisanal loaves), I only let the bread rise about 50% during the final rise outside the oven on a wooden bakers peel. The rest of the rise (about another 50%, hopefully more) occurs during the first 20 - 25 minutes while baking in the oven at 400 - 425*F on a stone that is 425 - 475*F.

Thanks for so many of your great tips in this thread. As a beginner to the world of bread-making, you have been a shining beacon of knowledge.

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__________________"The only way of understanding the limits of the possible is to venture a little way past them into the impossible." -Arthur C. Clarke

You'll be amazed at how much better your rye bread will come out. It's one of my favorite products.

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"Iím going to break one of the rules of the trade here. Iím going to tell you some of the secrets of improvisation. Just remember ó itís always a good idea to follow the directions exactly the first time you try a recipe. But from then on, youíre on your own." - James Beard

The other 12 ounces was consumed with brie and sweet butter as soon as the loaf cooled sufficiently, at about 0930 today. I started preheating the oven at about 0300.
Tomorrow I have to start the preheating by about 0400 so that I can bake my wife's Hutzelbrot. Hope I can persuade her to make another 3 batches since it freezes well and is great for breakfast in the summer when it's too hot to do any baking.